method

1. Heat the oil in a large, non-stick frying pan. Add the garlic and leeks, and saute for 3 - 4 minutes or until the leeks have softened.

2. Add the green beans and peas to the frying pan and continue to saute for a further 2 minutes.

3. Pour in the vegetable stock, cover and simmer for 5 minutes. In the meantime, separate the frisee leaves and add them to the pan. Continue to simmer for 4 - 5 minutes. Stir in the herbs and lemon juice, and season with salt and pepper to taste. Serve immediately, with lemon wedges.